Hungarians are into potages, thick vegetable stews and soups, frequently containing sour cream or a roux base. Spinach potage, or spenot, was one of my childhood favorites. It is apparently a universally lovable flavor, as all the kids here enjoy it as well. So many nutrients, such a tasty dish!
Ingredients
600g spinach
4 tbsp butter
3 cloves garlic
3 tbsp flour
1-2 cups milk
salt
black pepper
Preparation
Melt the butter and soften the spinach leaves on it.
Add in the crushed garlic and cook for about a minute. Sprinkle in the flour and stir.
Add in the milk and whisk in, then blend with an immersion blender.
Season with salt and pepper and serve with a fried egg and boiled potatoes.
Comments
Post a Comment